Curry Coconut Cauliflower Soup

altonbrown.com

wsm

subheading: FOR THE SOUP:

1 pound cauliflower florets (a medium head)

¼ cup melted coconut oil, divided

½ teaspoon cumin seeds

½ teaspoon coriander seeds

½ teaspoon yellow mustard seeds

½ teaspoon ground turmeric

1 ½ teaspoons kosher salt, divided

¾ cup dry-roasted peanuts, chopped, divided

1 small onion, chopped

1 knob ginger, peeled and minced

3 cloves garlic, minced

2 to 3 Thai bird chilis, thinly sliced

14 ounce can unsweetened coconut milk

2 cups coconut water

3 tablespoons freshly squeezed lime juice (about 2 large limes)

subheading: FOR THE GREMOLATA:

¼ cup finely chopped cilantro (1 cup packed leaves)

1 clove garlic, grated on rasp (microplane)

1 tablespoon lime zest, grated on rasp (about 2 large limes)

Directions at altonbrown.com

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